I wasn’t much of a bologna — baloney — kid when I was young. While my friends pined for white bread with bologna and mayo, I found it rather bland and uninteresting.

In my teen years, working at an Italian deli, I would discover that the origins of this pale, flaccid meatstuff was actually a salumi called mortadella (the American version was named after the central-Italian city from whence mortadella originates, Bologna). And my opinion would change. More